You can now read 10 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

Seasonal Recipe

Recipe for nectarine clafoutis

Karoline Boehm Goodnick for The Boston Globe

Serves 6

The French fruit and custard called clafoutis was first made in Limousin with unpitted cherries (pits were said to add flavor) and many French cooks still make clafoutis this way. The pudding-like dessert is also made with any soft fruits or berries. The batter comes together quickly in a blender. During baking, the custard puffs up and deflates as it cools.

Butter (for the pan)
Granulated sugar (for sprinkling)
3eggs
cup granulated sugar
Pinch of salt
1teaspoon vanilla extract
1cups whole milk
½cup flour
2large nectarines, thinly sliced
Confectioners’ sugar (for sprinkling)

1. Set the oven at 375 degrees. Butter a 10-inch baking dish or pie plate. Sprinkle it with granulated sugar to make a thin, even layer on the bottom.

Continue reading below

2. In a blender, combine the eggs, cup granulated sugar, salt, vanilla, and milk. Whirl to blend thoroughly. Add the flour and blend until smooth.

3. Arrange the nectarines in the bottom of the baking dish. Pour the batter on top. Bake for 35 minutes or until the top is golden and a knife inserted into the middle comes out clean.

4. Cool on a wire rack. Sprinkle with confectioners’ sugar and serve warm. Jean Kressy

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week